Ingredients
Panettone*
12 eggs
1 3/4 cups sugar
1 3/4 cups oil
A pinch of salt
1 tablespoon brandy
about 1 cup raisins and/or candied fruit
3 lemons -- just the zest
2 oranges -- just the zest
2 envelopes of dry traditional yeast, mixed with 2 cups of warm water and 3 tablespoons sugar
Flour, as much as needed [about 6 1/2 to 8 1/2 cups]
For egg wash
2 egg yolks
Equipment needed
3 tall baking pans, greased and floured
* makes 3 panetonne
Directions
o Proof 2 envelops of traditional yeast in 2 cups of warm water and 3 tablespoons sugar.
o In a separate bowl beat eggs and sugar.
o Add vegetable oil, salt and brandy to the egg and sugar mixture.
o In a separate very large bowl add 4 cups of flour. Add the proofed yeast to the flour.
o Add the egg, sugar, vegetable oil and brandy mixture to the flour and mix well.
o Add the raisins and/or candied fruit, orange and lemon zest to the mixture.
o Gradually add more flour [as much as needed], until you have a "soft" malleable dough (like bread). Knead by hand for about 10 minutes.
o Divide the kneaded dough into 3 portions.
o Shape each portion into a ball.
o Place each dough ball in a high baking pan [This same pan will later be used for baking] that has been greased and floured. Cover each pan with a tea towel, and let the dough rest in a warm room, until it doubles in volume (about 4 to 6 hours).
o Place each dough ball in a high baking pan that has been greased and floured [This same pan will later be used for baking]. Cover each pan with a tea towel, and let the dough rest in a warm room, until it doubles in volume (about 4 to 6 hours).
o Preheat oven to 325 F degrees (or 350 F degrees depending on your oven's "real" temperature).
o Brush the tops of the risen dough with beaten egg yolk.
o Bake one panettone at a time on the mid rack until the crust is golden and the panettone is cooked through (about 40 minutes).
Notes
The lovely slice of panettone shown in this entry was made by Micheline Di Girolami for the Christmas holidays 2010; the photo was taken by Mary Melfi who had the pleasure of eating Micheline's delicious holiday bread. In fact, of all the home-made panettone I've feasted on, the one made with this recipe has proven to be my favorite. |
